{"id":7015,"slug":"baked-eggplant-2","title":"BAKED EGGPLANT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggplant","boiling salted water","one tablespoon of butter","a minced onion","bread crumbs","salt","pepper","an egg yolk","cracker crumbs","butter"],"ingredients_norm":["eggplant","boiling salted water","butter","onion","bread crumb","salt","pepper","egg yolk","cracker crumb"],"steps":["Parboil eggplant until tender, but not soft, in boiling salted water.","Cut in half crosswise with a sharp knife.","Scrape out the inside and do not break the skin.","Heat one tablespoon of butter, add a minced onion, brown, then scraped eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix well together, refill shells, place in dripping pan in oven--baste with butter or sprinkle cracker crumbs on top with bits of butter--baste often and brown nicely."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w33:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"74760898974a22da92c809d4fe2369a30146aae9f45feafa91df9dccac60f832","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-eggplant-2"}